Your Hotel

The three-star Hotel Bacher Asitzstuben lies just across from the Bikepark rental center and adjacent to the lift. Most rooms have mountain views, and many have balconies.

The wellness center features saunas-and even massages. The hotel has an excellent restaurant.

Local Dining

Café Restaurant Bachmühle
At the Bachmühle, the only people made to feel more welcome than first-time guests are second-time guests. By then, Maria and Franz Riedelsperger know their new friends by name and are apt to sit down, swap stories and endear themselves into your life. That’s, of course, after a dinner that makes your eyes and taste buds take notice. Give Maria full credit for the kitchen, where typical fare includes perch in a potato crust with white wine sauce, grilled trout, roast duck with dumplings and red cabbage, and braised venison with cranberries. Stretch before dessert in the private garden. While the indoor area is charming, the view from the balcony demands outdoor dining. The Riedelspergers know the meaning of Austrian hospitality: When one Italian arrival mentioned troubles with his car, Franz offered his own for the afternoon.

Gasthaus Kirchenwirt
Built in 1326, the Kirchenwirt is Salzburg Province’s oldest inn. It’s fun looking at centuries-old paintings of the town, and there’s the Kirchenwirt looking much as it does today. History lives in the guest rooms and public areas, too, with plenty of antiques, oil paintings, portraits and the requisite antlers.

The Kirchenwirt has served guests for nearly seven centuries. Lisi Unterrainer, whose family has run the Kirchenwirt for a mere 120 years, welcomes today’s guests cordially. With pride, she offers sparkling wine with juice from local berries and then brandishes a bowl of fresh, wild mushrooms: “We can prepare them however you want,” she says, and then tempts with dishes like herbed chicken and roast shoulder of veal. At the next table, the server pours steaming broth over bread dumplings dense with mushrooms.   

It’s a small inn in a small town, but the choices are good and prepared well. Appetizers include red caviar mousse, goose liver parfait with truffle honey and port-wine pear, and regional cheeses served with chutney. Salmon is tossed with saffron oil in fresh noodles, and mountain lamb roulade comes with garlic polenta-a perfect complement of flavors. Dining is split into several rooms, each old and traditional with wood paneling and plank floors, so that even crowded evenings seem quiet. Service is attentive and helpful.

Priesteregg
The Priesteregg, an oversize mountain hut hidden in forests and rolling pastures, is a favorite of local farmers who enjoy the traditional, rustic setting. Order what they do: the Hutessen (“hut dinner”). Servers bring out what looks like a medieval torture device: a cast-iron cone with serrated sides that sits atop a metal basin. The purpose soon becomes clear. Servers light flames beneath the basin and fill it with beef broth and julienne vegetables. As the broth starts to simmer, the servers arrive with platters of small beef and pork cutlets and demonstrate: Hang a cutlet on the cone and let it sizzle. Then take it off and eat it, along with baked potatoes and a variety of sauces. The meats are marinated to perfect tenderness and drip juices into the basin, which guests are urged to dip into with their spoons. It’s all you can eat (including a bottomless wooden bowl of fresh salad and garlic bread). Spareribs (cooked) can be substituted for the meats.